Gingered Carrots
Very tasty way to prepare my favorite veggie! Loved the nutmeg and ginger flavor, and the orange juice was very subtle (I used fresh squeezed).
Yield
6 servingsPrep
10 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
carrots
1 inch pieces |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | cup |
orange juice
|
|
| 1 | teaspoon |
margarine
low-fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
carrots
1 inch pieces |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 1.3 | ml |
ginger
ground |
|
| 59 | ml |
orange juice
|
|
| 5 | ml |
margarine
low-fat |
|
Directions
Steam carrots just until tender; drain.
While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
Cook over medium heat, stirring constantly, until sauce thickens.
Cook 1 minute, then remove from heat and stir in margarine.
Place carrots in a serving dish, pour sauce over them, tossing to coat evenly.
Cover and let stand 4 to 5 min before serving.
